Egbo and Ewa

Ingredients	Handy Measure
Brown Cowpea	2 cups
Hulled dried corn	3 cups
Ground pepper (fresh)	3 cooking spoon
Ground onion	2 medium size
Palm oil	3 cooking spoon
Salt and seasoning	To taste
Water	Enough o cook till tender

• Cook the cowpea (ewa) as earlier explained but without adding pepper and palm oil 
• Pick impurities out from the dried corn 
• Place in a large pot and add water to at least thrice the volume of the corn
• Add salt
• Cook until corn is very  soft and becomes paste-like
• To make sauce, fry pepper and onions in palm oil for 5minutes, add salt and other seasonings to taste

Add boiled corn (now called egbo) to the cowpea in desired proportion and add the sauce to taste

Fried cowpea paste (Yoruba – Akara)

Fried cowpea paste (Yoruba – Akara)

Ingredient	Handy measure
Cowpea	2 cups
Vegetable/palm oil	Enough for deep frying
Onion	1 big size
Fresh red pepper	4 small size/ to taste
Salt	to taste

• Hulled the cowpea
• Mix with the chopped onion and fresh pepper and make to thick paste (check previous posts)
• Whip till mixture very well to incorporate air
• Add little water if necessary but it must not be watery
• Chopped pepper and onions can also be added
• Heat oil until it just begins to smoke
• Drop the batter with spoon (desired size) into the hot oil
• Flip them over when brown at a side
• Leave till it browns at the other side too
• Pree to remove excess oil
• Then remove form the oil

It is best served hot with ogi (hot pap), eko (cold pap), bread, or can be eaten alone as snack

Steamed cowpea with melon (Yoruba – Jόgí)

Ingredient	Handy measure
Cowpea	2 cups
Melon seed (egusi) Note: may be roasted or unroasted	1 cup
Chunky ingredients ( e. g. fish, corn beef, boiled egg, fresh crayfish, chopped liver, chooped ham e.t.c.)	As desired
Onion	1 big size
Dry red pepper optional	1 table spoon/to taste
Fresh red pepper	4 small size/ to taste
Salt	to taste

• Hulled the cowpea
• Mix with the melon, onion and fresh pepper and make to paste (check previous posts)
• Add the chunky ingredient(s), salt and dry pepper if used
• Whip adding hot water gradually to it
• Whip till mixture coats the back of a spoon thickly
• Wrap in leaves, cooking cellophanes or put in small baking tins about ¾ full
• Cook in steamer for about 55mins.

It can be served with ogi, eko, rice, soaked gaari, bread and salad for light lunch

Moyin-Moyin

Ingredient	Handy measure
Cowpea	2 cups
Onion	1 big size
Fresh red pepper	5 medium size/ to taste
Tatase	2 medium size
Palm/vegetable oil	4 dessert spoon
Chunky ingredients ( e. g. fish, corn beef, boiled egg, fresh crayfish, chopped liver, chopped ham e.t.c.)	As desired
Salt	to taste

• Hulled the cowpea
• Add onion, red pepper and tatase
• Make the mixture into paste
• Warm the oil and stir in
• Add hot water slowly till mixture coats the back of the spoon
• Fold in one or more of the chunky ingredients
• Wrap in leaves, cooking cellophanes or put in small baking tins about ¾ full
• Cook in steamer for about 55mins.

N.B. All chunky ingredient must be cooked and flaked or chopped into small chunks before added

It can be served with ogi, eko, rice, soaked gaari and salad

Cowpea Stew - Gbegiri

Ingredients	Handy Measure
Cowpea	2 cups
Dry ground pepper (red)	1 tsp
Ground onion	1 small
Dry crayfish	1 tsp
Salt	To taste
Water	⅔ of a liter

• Hulled the cowpea as earlier explained.
• Add potash and bring to boil in water.
• Turn the heat down and cook till very soft.
• Sieve or mash the beans with spoon or cooking broom (ijabe).
• Add pepper, onion, dry crayfish and salt and cook for 20 minutes.
• Stir frequently to prevent scorching.

It is best eaten with amala, tuwo and eko

Cooked beans (Èwà)

• Pick impurities out from the beans
• Place in a large pot and add;
• water to double the volume of the beans
• tomatoes and/or pepper paste to taste
• sliced onions for flavour
• any of the mentioned species (dry) can also be added
• You can also add meat or fish.
• Cook until the beans are soft enough to eat.
• Then season with salt to get the exact taste that you want.

Eat by itself, with rice, corn, bread, yam or gààrí

Hulled cowpea

• Soak in water for about 10 minutes
• Drain the water, and rub handfuls of it firmly between the palms several times (It must be done in quick successions)
• Fill the bowl with water and mix the cowpea with it
• Pour off the floating hulls and then repeat steps 1-4 until almost all the hulls are removed
• Remove the remaining hulls individually.
• The dehulled beans can be dried before grinding if it is to be kept in this form
• It can also be grinded in this form to make the paste

Banga soup with beef

Ingredient	Handy measure
Beef	12 pieces
Palm fruit pulp	2 cups
Dry pepper	1 tea spoon
Fresh pepper	4 ata rodo
Onion	1 small size
Tomato paste	1 dessert spoon
Okro	8 small sizes
Atariko	1/2 tsp
Rigije	1/2 tsp
Salt	to taste

Put palm fruit pulp with the meat in pot and make the pulp up to 5mt with water. Boil till the meat is tender. Add the g rinded onion, fresh pepper and finely chopped okro with the remaining ingredients and cook uncovered for about 15minutes.
It can be served with cooked cassava starch, tuwo or pounded yam


N.B: Cooking is best done in local clay pot

Fresh fish soup

Ingredients Handy Measure
Fresh fish (any type but preferable catfish) 1 medium
Fresh shrimps or prawns 1 hand full
African nutmeg 5 seeds
Enge 1 pod
Emilo 1 seed
Lemon grass 1 blade
Dry ground pepper 1 table spoon
Salt to taste
Onion 1 medium
Fresh red pepper for hotness

Remove seeds of enge from pod and add to other spices and grind
Grind the onion and fresh pepper.
Clean the fish and cut to about 3 pieces and rub with salt
Boil all the ingredients in about half a litre of water for 10 mins.
Add fish and shrimps to the boiling ingredients and put off the cover until the quantity is reduced by half

It can be served with boiled rice, yam or plantain. It can also be served as appetizer.